烤肉前先腌制美味的烤肉令人垂涎,但它却含有高温烧烤时产生的致癌物——杂环胺,容易导致食管癌,因此,应尽量少吃烧烤。如果实在想吃,最好将肉用柠檬汁、酱汁等腌制至少1小时,这样可以减少八成的杂环胺,预防食管癌的发生。 It is coveted to marinate delicious barbecue before roasting, but it contains the carcinogen--heterocyclic amine produced during high-temperature grilling--which easily leads to esophageal cancer. Therefore, barbecues should be avoided as much as possible. If you really want to eat, it is best to marinate the meat with lemon juice, sauce, etc. for at least 1 hour, which can reduce 80% of heterocyclic amines and prevent the occurrence of esophageal cancer.